Greetings everyone! This time, I'd like to share a recipe for fried dried shrimp, a dish that is a must-include item served with dan baut, coconut rice, or plain rice with curry at donation ceremonies and weddings.
Since we're frying it ourselves at home, we don't need to worry about the oil being unclean or used too many times.
Ingredients
- Dried shrimp – 2 cups
- Onions – 2 pieces
- Garlic – 10 cloves
- Tamarind pulp – 1 teaspoon
- Shrimp paste (ngapi) – 1 and a half teaspoons
Source: Omnivore's Cookbook
- Oil – 1 and a half bowls
- Turmeric – a quarter teaspoon
- Chili powder – 1 teaspoon or more
Preparation and Cooking Method
1. Wash the dried shrimp, drain, and let dry. Slice the onions thinly, and slice the garlic a bit thicker.
2. Soak the tamarind pulp in half a bowl of water and squeeze out the juice. Add the shrimp paste into this tamarind juice and stir until dissolved.
3. Put the dried shrimp into a grinder and grind until it becomes powder.
4. Heat oil with turmeric in a wok, and fry the onions until they turn golden brown. Then drain the oil and set them aside separately.
5. Fry the garlic as well until golden, then drain the oil. Add the ground dried shrimp into the hot oil and fry until crispy (be careful not to let it turn black).
6. Remove the wok from the stove, discard the oil, and wash it. Once washed, put it back on the stove, add two more tablespoons of oil, then pour in the tamarind juice and a little turmeric, and stir.
7. Once the liquid has evaporated, add the chili powder and stir. Add the dried shrimp into the wok as well and stir thoroughly for about one minute.
8. Add salt if needed, remove from the stove, and let it cool. Once cooled, mix in the fried onions and garlic, then store in an airtight container for serving.
